A CREATIVE WHEELHOUSE
Sometimes the best ideas are born out
of sheer frustration, as in the case of the
Culinary Suite. Chef Scott Conant’s idea
took on a life of its own and became
a reality. The suite has quickly become
Conant’s creative wheelhouse—a
multipurpose space to inspire, to create,
to collaborate, and to sit back and savor
in a unique destination.

Spending as much time as I do in different restaurants,
I often find it hard to complete a thought with all
that racket going on! Commercial kitchens are noisy
and cluttered, and not at all conducive to testing and
experimenting with recipes. Time and space simply do
not exist inside a busy restaurant. So I got this idea years
ago to have a place where I could do that—think out
loud. To that I added the need for an office component
with a library of cookbooks available to my entire team
as a creative outlet. And that’s where the initial thought
process started.
I took the idea a little further and thought: O.K., what if
I created a space where I could do food photography,
video shoots, and recipe development, with a big table
as the focal point to gather around and allow for an
interchange of free-thinking ideas? A platform where
we could throw ideas at one another and then actually
apply them. All of this was great in theory, but, let’s be
honest, an office space in Manhattan is an expensive
venture, and so I had to think outside of the box as to
how I could make it work financially. That’s when the
event-space angle came to mind.
What if we could make a space nice enough to create
a whole different revenue stream while applying some
of the original ideas? Scarpetta New York is great for
entertaining large parties, but this idea has opened up
a whole new option for private dining, not to mention
cooking classes, cocktail parties, and much more. When
I found this specific location, it all came together. There
was a section for an office, ample room for a big table
that encourages easygoing discourse but still keeps
it serious on a workday, plus a space in the back for
more private conversations. And the kitchen allows us
to bring together all things culinary: from demos and
cocktail parties to private luncheons and five-course
tasting dinners.
There is something very warm and approachable about
this space while still having an inherent elegance to it.
It lends itself perfectly to many different situations. It
inspires me and really allows my team to accomplish
so much more in a relaxed yet energizing atmosphere.
And I think the untapped opportunities are endless!
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In Constant Motion
With Nick Kennedy
The Culinary Suite is SCM Corporate Chef Nick Kennedy’s central
command post. From there, he is constantly interacting with all the chefs
at each Scarpetta location, prepping for off-site events, cooking for onsite dinners and cocktail parties, testing dishes for every menu change,
and working hand-in-hand with Scott Conant on his new cookbook.
I took this position because it was so unique. I started working in restaurants when I was 15, interviewed with Scott Conant and came on
I’m doing something different every day. Ideally, and fell in love with the industry. After the CIA, board.
I visit each of the locations quarterly, work with I had an intense experience at Oceana with
the chefs on menu transitions, and generally Chef Rick Moonen, learning everything from
keep a coherence between all the restaurants. the ground up. Then I spent three years at the
I prep all media and charity events as well as Inn at Little Washington in Virginia. What an
television appearances for Scott, setting up, experience to be completely out in the middle
organizing, and doing the culinary sweep. And of nowhere with access to the most amazing
I work on recipe and menu development.

ingredients: lobsters flown in from Maine, tuna

I always knew I wanted to work with food, and
I credit my upbringing for that. My mother is
a fantastic cook and a professional gardener,
and my dad loves to cook too. We rarely ate
out, but the food at home was so good, we
didn’t need to! I spent my weekends working
in the garden, where we grew a lot of the food
we ate, so I had a strong knowledge about
ingredients at a young age.

from Hawaii, farmers dropping off truckloads
of morels moments after being picked. Back
to New York, to Jean-Georges and eventually
Del Posto, before a two-year sabbatical of
sorts with my wife in the Dominican Republic.

I was drawn to this position not only because
of its versatility, but also because of the
opportunity to work with Scott. He is a very
genuine and honest person, and I had a good
feeling from the moment we met that we
would work well together. I’m also excited
about the Culinary Suite. It’s a great hub that
allows us to move on a lot of things in a less
restrictive space than an ordinary restaurant
kitchen offers. And the potential to do so
much more is there.

There, we took over a boutique hotel owned
by her family and really developed it on many
levels. It was a great adventure, and we learned
a lot. A week after I got back to New York, I

Room to Create
With Brandon Lynn
Brandon Lynn knows how to throw a party. As the Director of
Corporate Events for SCM, he handles all aspects of private dining
for Scarpetta in New York, Beverly Hills, and Las Vegas, and now those
at the Culinary Suite. Whether it’s creating an experience for a small
group with cocktails and canapés or a five-course sit-down dinner,
Brandon’s goal is always the same: to celebrate life through good food.
I always loved food and cooking as a child, education, as I traveled a lot throughout the
and my grandmother was a big influence on United States to conduct site visits. After that, I
me in that regard. After school, I worked as headed to New York, where I spent about four
a general manager and a food and beverage years at Gotham Bar and Grill as the assistant
director at various restaurants and small hotels general manager and director of events before
before spending a few years as the director I came to SCM.
of production for a destination management The first time I actually came to the Culinary
company based in South Florida and the Suite was for an event, and I was drawn by
Bahamas. It rounded out my hospitality how comfortable the room was. I loved

the original concept for the space and how
versatile it could be. The table can go away
and we can do a product launch; we can do
a taping, make a film. Chef Scott Conant has
grown a solid brand with Scarpetta that has
a strong future. Realizing the true potential of
the Culinary Suite is an exciting next step of
which I’m glad to be a part.
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A BLANK CULINARY CANVAS
It’s exciting to visualize: Chef Scott Conant and his team gathered around a table with a
blank piece of paper and a roomful of ideas. And now it’s even easier to do thanks to the
artfully inspiring Culinary Loft that serves a thousand uses and more. It’s not just an office
that doubles as an event space—it’s bigger than that. It’s all the stages in between, making
it a crucial part of the next steps in Chef Conant’s world.

Probably the most important consideration them out and get immediate feedback, since
was the room itself. It’s open and bathed in

that’s really challenging. Most kitchens are

he is right here,” says Corporate Chef Nick already maxed out doing their own thing. By

light. It’s warm and yet elegant. As Chef Scott

Kennedy. “It’s great to be able to run through 3:00 p.m., it’s impossible to find any space; it’s
Conant points out, “Lighting and mood is very things and bounce ideas off each other, right at body to body in the back of the house.” Not
important here, just as it is in any restaurant the table.” Nick admits he’s a morning person only is it hard to find the room to work, but
setting.” And it’s inviting. “You come up the who likes to get in at 8 a.m. and enjoy the

there are also constant distractions. “If I see
elevator and it’s very private; it’s like being quiet. “Here, we can basically work all day and something that needs to be fixed, I generally
in a home, and that really works for a lot into the night without feeling the pressure of just jump in and solve the problem,” explains
of people,” explains Director of Corporate using up someone else’s precious space.”

Nick. “So being at the loft allows us to really

Events Brandon Lynn.

focus and eliminates all that background

On some levels, it’s a convenience only a chef

developing and testing recipes for multiple noise. Along with the lighting and the energy
functionality and practicality. The Culinary locations can really appreciate. “This is where in the kitchen, this enables us to work faster.
Suite encourages both with its convenience. the loft is really a lifesaver,” says Nick. “Before, Having music in the background and all those
“Scott always has a ton of ideas and visions. He we had to go into a restaurant to work on cookbooks around contributes to a more
After that, it was important to discuss

feeds them to me and I pick a time to work dishes and test them out. And in New York, creative spirit. Not to mention, again, the

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access to Scott—I can literally pop something to get them perfect, and then transition them —to have everything at our fingertips makes
on his desk and get him to try it then and into a restaurant setting,” says Nick. Take a it a lot easier than trying to do this in a foreign
there, which is just awesome.”

recent lamb dish that involves wrapping a environment, where a restaurant has its own

Scott seconds this with more examples: “If one

lamb loin in basil and caul fat, serving it with agenda. The loft allows for a more streamlined,
artichokes and a slow-roasted, spice-rubbed fluid process.”

of my chefs has an idea and I can’t get out there
to help taste that dish, he can now send us the
recipe so we can execute it here, change it up

lamb neck cooked until the meat falls off
the bone: “We dice up the meat, crisp it in a
pan, and combine it with the artichokes for

Scott, too, is quite candid about how the space
helped in the cookbook process: “I really don’t

think I could have done this book in the same
the service.” Nick noted that they had the way given the time frame if I didn’t have this
and send it back with photos of the plated
time to wrap the lamb in the loft but not in space. Just the ability to shoot the photos here,
recipe. Not only does this encourage a better
a restaurant, so they adjusted the recipe. “We giving us a controlled environment as far as
dialogue between all the kitchens, but it also
took the lamb neck and artichoke and basil textures and stemware are concerned, really
creates a database of recipes for any of the
components and added that to a lamb rack made this a different experience compared
chefs to tap into.”
that we rub spice on as well. So it’s basically the with the other cookbooks I have worked on.”
as needed, apply a more personalized stamp,

“The kitchen here allows us to try out new same flavors, just reworked so it’s a little more
things and different techniques that otherwise replicable in a more intense environment.”

So why not add one more functional layer:

private dining. “We are finding that PR
Talk about intense, imagine working on all companies and event planners are spreading
pace of a restaurant,” adds Nick, “because
those recipes for a cookbook—which is the word about the Culinary Suite because it’s
we have the space and the ability to take a
exactly what Nick is in the middle of doing a unique venue that can be so many things to
five-course menu and really think about it and
for Scott’s next publication. “We did a lot of so many different people,” explains Brandon,
break it down without distractions.”
recipes—over 200 of just the main dishes, of indicating that the biggest difference between
Since tasting menus can be more elaborate in which 120 are going into the book, not to count the loft and a restaurant experience is that
wouldn’t be possible to execute in the fast

the Culinary Suite, Scott and Nick use these all the other components and subrecipes. Just

the loft can be more focused and catered
ideas as building blocks and streamline them to have that close proximity—the offices, our to the clients’ needs. “Think of it as a private
so they can be replicated in a restaurant. “We laptops in the kitchen, cameras all set up, and chef experience in your own home, or coming
bounce around ideas, develop them, practice the ability to document everything really well into Scott’s home and having his team cook

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for you. Here, we focus on a high-end level of “The best events really do happen when the lifestyle elements could come into play with
experience with our food and wine program, guests come in and relax without any sort the development of a tabletop line of some
using only the freshest, seasonal ingredients. of pretension,” observes Nick. “They interact kind. And Brandon acknowledges that the
Take our winter truffle-pairing dinners, for with us, hang by the kitchen watching Scott space can help them get to the next level in offexample: we partnered with Urbani to bring cook, and take photos. It’s not a formal dinner site catering, tackling larger events and more
in the best white and black truffles possible to experience; it’s not rigid. We are trying to give volume. “The concept is quite well done: it’s a
use in the dishes. And while a restaurant has a you a sophisticated, elegant dining experience corporate office, it’s a test kitchen, it’s a place
unique bustle and hum to it, here you can have where the focus is on enjoying the moment.” to shoot television, and it’s an event space for
that, or you can have a more laid-back vibe
with a jazz trio or a violin in the corner. There
are unlimited options.”

“We have already done some fantastic events
at the space in a short amount of time,” adds
Scott. “A Chablis-paired dinner that provided

private parties. I think this space could become
a trend as more people see how successful it
can be.” The options are truly endless.

These options extend right down into the an interactive element with the winemaker; “We are focusing on those next steps,”
details, like creating your own playlist for the a really wonderful evening, with Ted Allen emphasizes Scott, “to create experiences
event or using one of Scott’s. “The objective is cohosting, where we cooked together and he we can curate ourselves and extend out to
to allow clients to get exactly what they want told stories; a vodka event where we did the our customers to have them participate
out of it, to make it their own. It’s exciting to be food, they provided the drinks, and pairing was in truly memorable experiences. That’s the
involved in all aspects of the evening. It makes secondary to just having a great time. And as bottom line.”
everyone more comfortable and allows them we continue to evolve the type of experiences
to have fun with their guests,” Brandon says. we can provide, it’s exciting to think about how
“You can be interactive with the kitchen and
cook. You can have discussions about the food

we can really meet and exceed our customers’
needs and expectations.”

as it is being coursed. We have done several As to the future, there is plenty of room left
wine dinners where collectors have brought in on the canvas. Scott would like to bring in all
their wines, and we’re doing pairings. Creating of the chefs for a summit. “We have a master
the time to talk and learn and understand is an sommelier in Las Vegas who could head up
integral part of these experiences.”

a wine seminar for us.” He also feels some

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Tagliatelle with Wild Boar Ragu
Serves 4

Toasted Spelt Tagliatelle
1 tsp sea salt

WILD BOAR RAGU
Yields 3 pounds

500 grams “00” flour

1/4 lbs finely ground pancetta

250 grams toasted spelt flour

4 cloves garlic crushed

100 grams semolina

1 each fresh bay leaves

9 each egg yolks

1 pinch red chili flakes

3 each whole eggs

3 tbsp olive oil

2 tbsp olive oil

1 cup small-diced carrots

1 cup water

1 cup small-diced celery

1. Place salt, flours, and semolina in a bowl
and mix well. Turn out onto a flat surface
and make a well in the center.
2. Add egg yolks, eggs, olive oil, and water
in a bowl and mix well.
3. Add wet ingredients into the center
of the well and begin pulling the dry
ingredients into the wet with a fork.
4. Once the dough begins to form a solid
mass, begin to knead the dough by hand,
pulling up all the residual flour on the
board. Knead for 10 minutes, cover with
plastic wrap, and let rest in the fridge for
1 hour.
5. Cut the ball of dough into 4 with a knife
and roll out to a number 1.5 on your
pasta machine.
6. Cut the sheets of dough into 10-inchlong sheets.
7. Attach the tagliatelle cutter to the pasta
machine and feed the dough through. Dust
with semolina and store in freezer until
ready to use.

1 cup small-diced onion

6. When meat is browned and the bottom of
pan is dark brown, deglaze with the red wine.
Reduce until dry.
7. Add the chicken stocks and bring to a
simmer.
8. Simmer for 2 hours, until meat is tender and
liquid has reduced slightly and just covers the
meat.
9. Remove herb stems and garlic cloves and
reserve for pasta.

2. Over medium-low heat, allow pancetta
to render and flavors to combine,
approximately 5 to 8 minutes.

1/2 cup whipped ricotta

3. Once the pancetta looks like it is about
to brown, add the carrots, celery, and onion.
Continue cooking until completely soft and
sweet, approximately 10 minutes.
4. Turn heat to high and add the ground
boar and combine.
5. Brown meat while stirring occasionally,
approximately 10 minutes.

1 tbsp olive oil
2 tbsp parsley chiffonade
1. Bring a large pot of salted water to a boil,
then drop the pasta in the water.
2. In a separate large sauté pan, heat the ragu
with 4 ounces of pasta water.
3. When pasta is 3/4 cooked, remove from
water, reserving 2 cups.
4. Add pasta to the pan with the ragu and
continue to finish cooking the pasta.
5. When the pasta is finished, turn off the heat
and add butter, Parmesan, and olive oil.
6. Toss the pan to emulsify, taste for seasoning,
and finish with parsley. Adjust with reserved
water if necessary.
7. Twirl in plate and top with whipped ricotta.

Salt to taste
3 lbs octopus
1. Start by toasting garlic with
olive oil. Once garlic starts to
brown, add pepperoncini. Toast
pepperoncini, then add onions,
rosemary, and thyme and
caramelize.
2. Once caramelized, add
water, vinegar, and salt, and
bring to a boil. Once liquid
is boiling, lower to a simmer
and add octopus and a weight
to hold octopus under the
braising liquid.
3. Lower temperature of
braise to a low simmer and
cook for 1.5 hours. Check
doneness with a knife. Once
tender, remove from braise
and allow to cool.

1. Render out guanciale until
crispy. Once crispy, remove
guanciale and set aside.
2. In the same pan, with leftover
guanciale fat, start to sweat
shallots and pickled garlic, about
2 minutes.
3. Deglaze pan with sherry
vinegar and remove from heat.
Add olive oil, salt, pepperoncini,
rosemary, and pickling liquid.
Taste and adjust seasoning if
necessary.

1 cup bean cooking liquid or water
Salt to taste
1. Caramelize shallots with olive
oil. Once shallots are caramelized,
add roasted garlic, rosemary,
pepperoncini, and butter beans.
Cook for 5 minutes while stirring
so that all the flavors develop
together.
2. Add bean-cooking liquid and
bring to boil. Once it reaches a
boil, remove from heat and place
in Vita-Prep and puree while
mounting olive oil.
3. Taste and adjust seasoning, and
then pass through chinois and
cool down.

1. Toss the octopus with olive
oil and season with salt and
pepper. Place on a hot grill until
octopus is slightly charred on
both sides.
2. In a hot sauté pan, add olive
oil and heat up peanut potatoes,
butter beans, and tomatoes.
Sauté until heated through.
3. Remove from heat, add
1 tablespoon of guanciale
vinaigrette, toss with vegetables,
and finish with chives.
4. On a round plate, place 2
tablespoons of bean puree and
drag the spoon through it to
make a swoosh. Place the grilled
octopus on the plate then top
with the vegetable mixture. Use
the remaining vinaigrette to
sauce the octopus.

Toast each of the spices but
the paprika separately. Once
everything is toasted, place in
spice grinder and grind until
fine. Spice only on flesh side of
the duck.
Celery Root Puree

1 whole egg
1. Place potatoes in a pot and
cover with cold water by 2
inches. Place on high heat and
season water with salt. Bring
to a boil and lower to a simmer.
Once potatoes are cooked,
remove from heat and
remove skin.

1 celery root, peeled and cut
into medium dice

2. Immediately place potatoes in
ricer and rice.

1 tbsp olive oil

3. Place flour on a smooth
surface along with the potatoes,
olive oil, and salt and create a
well. Place eggs in center and
with a bench scraper start to
cut flour and eggs into the
potatoes. Eventually form the
mixture into a sphere. Cut a
piece off and roll the gnocchi
dough a cylinder, about the size
of a Sharpie marker. Cut 2-inchlong shapes on a diagonal.

1 cup shallots
2 cups water
1 tbsp mascarpone
1/2 cup olive oil
1 sprig thyme
Salt to taste
1. Take half of celery root
and caramelize in small pot
with one tablespoon olive
oil. Once celery root starts
to caramelize, add shallots
and caramelize with the
celery root. Once shallots
are caramelized, add the rest
of the celery root and water
(water should cover celery
root by 1/2 inch) and bring to
a boil. Once it reaches a boil,
lower to a simmer and cook
until celery root is tender.

3. Once all the finger noodles
have been formed, cook in
salted boiling water. Once finger
noodles have floated, allow
another minute to pass before
removing from water. When
you remove them, place on a
sheet tray that is lined with
parchment paper and coated in
olive oil. Allow to cool.

1 quart reduced brown chicken
stock
1. Start by heating up medium
saucepan. Once hot, add blended
oil until it coats bottom of pot. Add
shallots and rosemary and cook
until shallots are caramelized.
2. Once the shallots and rosemary
are caramelized, add autumn spice
and cook for additional 2 to 5
minutes until spices are fragrant.
3. Add dates and cook for 2
minutes so that they release their
flavor.
4. Add reduced brown chicken
stock and bring to a boil. Once it
reaches a boil, lower to a simmer
and cook until sauce is reduced
by 1/4. Strain through a chinoise.

3 each black dates, peeled and
pitted then rolled into spheres
about half the size of a marble
2 tbsp duck sauce
Salt to taste
1. Pan-sear spiced and seasoned
duck breast and cook to
medium rare.
2. Once duck is cooked and
rested, brown finger noodles in
oil along with Brussels sprout
leaves. Season and toss with
herbs.
3. Square off duck breast and
cut in half lengthwise.
4. Smear celery root puree in
desired pattern and scatter
noodles and Brussels sprout
leaves around the puree. Scatter
date spheres around plate then
lay the two halves of duck
breast on other components.
5. Drizzle with duck sauce and
finish with desired microgreens.

2. Once cooked, place in
Vita-Prep and blend with
mascarpone and 1/2 cup olive
oil. Add more water to adjust
consistency. Puree should be
silky and smooth. Pass through
chinois, taste, and adjust
seasoning if needed.

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Peter Weimer: Cascina Ebreo

The Alchemy of Winemaking
When Peter Weimer got the idea to make his own wine, it became an obsession. “You
could say that I got crazy about wine,” he says. “I was in the computer business and had
decided that by the age of 40, I would give it up and go find a farm to grow grapes on.”

Dino Tantawi and Peter Weimer in 2003

It took awhile—three years, in fact—but Peter
and his wife, Romy Gygax, found what they
were looking for in Piedmont, albeit broken
down and uncared for, buildings and vineyards
alike. “We reconstructed the house, built a
new winemaking room, and replanted all the
vineyards. It was a big adventure but, given the
chance, I would do it all over again.”

Romy Gygax and Peter Weimer

organic, but he has no time or patience for

only a rough idea of what makes a good bottle

the bureaucracy of certification. He uses

of wine. Of course we have the tannins, the

natural manure fertilizers, brews a nettle tea

alcohol, and the acid, but in the end we don’t

concoction that he sprays to nourish the vines, understand what makes a wine unique.”
uses no insecticides, and is not a big believer
in technology for technology’s sake. “I do use
meaningful things like steel tanks, because
they are clean. But I’m not in the business

From the very beginning, Weimer has been of designing wines from an engineering
a nonconformist, starting with how his wine perspective. And it’s just not efficient for me
is classified. While blood has been shed over to work the vineyards with a donkey, so I
the use of the infamous Barolo name on wine
labels, Weimer is more concerned about the
wine in the bottle.When he presented his 1997
report to the Barolo agricultural commission,
they told him that he had made a beautiful
nebbiolo with perfect analysis—but they also
noted that it was cloudy. Since Weimer refuses
to add anything to his unfiltered wines, this
cloudiness is unsurprising. So now every year,
he makes his report and classifies his wine as
“Barolo.” And then every year a week later, he
declassifies it and calls it “Torbido!”—Italian for
“cloudy.” (Note the exclamation point!)

use a tractor, but minimally. I also hand select
untreated corks from Sardinia because I think
they make a difference.”
At Cascina Ebreo, Weimer produces wine

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uncompromising

quest

for

perfection shows itself in every step of making
wine: “I sleep on a couch near the wine during
fermentation. I use only natural yeasts, and
that means they need to be controlled. It’s
an incredible feeling after you harvest—you
crunch the grapes, fermentation begins, and
when the CO2 starts to transport all the
aromas, you suddenly realize this is a real
event! It’s a satisfaction that is hard to describe,
perhaps similar to what an artist experiences

with a bit of alchemy, magic, and tradition. as he paints or writes a piece of music. When
“My job is to try to translate what is in the it’s finished, you can look at it and it’s beautiful.
vineyard into wine.” He puts little stock in

That’s an unbelievable feeling.”

analysis, even for harvesting, and he is a firm

In many respects, Weimer is luckier than most.

nonbeliever in green harvesting. “I hand select

He doesn’t have any commercial pressure to
everything. I taste a grape and if it tastes good, sell his wine. If he doesn’t like the wine he
I take it.” Weimer insists that he just helps produces that year, he keeps it for picnics and
wine “get born,” making wine like others did

barbecues with his friends or gives it away. But

more than 50 years ago. All of his wines are

for the vintages he is happy with, he has no

Weimer has a habit of bucking the system. unfiltered and never “fined”—or clarified by
Cascina Ebreo wines could be classified as adding substances—before bottling. “We have

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Weimer’s

shortage of takers.

Cascina Ebreo

Sinché:

Segreto:

Torbido:

Now 100 percent
sauvignon blanc. A
complex wine with
citrus and grapefruit
notes. Pairs well with
seafood, lobster, chicken,
duck, and cheese.

A sensational 100 percent
nebbiolo, unfiltered, with a
bouquet of ripe fruit that
turns toward cinnamon
and licorice. Complex
and powerful. Pairs well
with suckling pig, game,
and fowl.

Expert Selections
Since 1999, Dino Tantawi of Vignaioli Selection has scoured Italy to bring his best wine finds to the American
consumer. Tantawi’s approach to selecting wines is reflected in his own wine attitude, philosophy, and
experience, and he feels that the history and background of vineyards and winemakers are essential to the
character and regional depth of their wines. Found in each of Vignaioli’s wine selections is an interpretation
of terroir, varying microclimates, and winemaker philosophies.
Vignaiolo (vee-n’yah-ee’OH-loh), pl. vignaioli: Italian for “vine-dresser,” someone who tends to the vines (pl.)

For everyone on our team, eating and restaurants isn’t just a work thing—it’s a life thing.
So here, we asked the chefs and managers of Scarpetta two simple questions
AFTER YOUR SHIFT ENDS, WHAT’S YOUR GO-TO PLACE AND WHY?
WHAT WAS THE LAST MEAL YOU HAD THAT BLEW YOUR MIND?
Scott Conant
Executive Chef/Owner
Scarpetta and DOCG

zarko Stankovik
Head Sommelier at
Scarpetta Miami

Freddy Vargas
Chef de Cuisine at
Scarpetta Beverly Hills

Gaetano Ferrara
Chef de Cuisine at
Scarpetta Toronto

Chris Wyman
Chef de Cuisine at
Scarpetta New York

Todd Sugimoto
Chef de Cuisine at
Scarpetta Las Vegas

Go-To Place
Kabuto has been my
recent favorite in Las
Vegas. It’s Tokyo-style
sushi and most of their
fish comes straight from
Japan. The sake list is
great although I like to
start with a Sapporo
beer. The service is very
thoughtful--from the
selection of stemware
to the charming sushi
chefs. Overall, it’s an
outstanding restaurant!

Go-To Place
“My favorite aftershift spot is Haven, a
modern lounge with
hip music and a local
crowd. They serve
cutting edge cocktails
prepared with fresh
ingredients. My favorite
is “Elevate’, made with
Corzo Reposado
Tequila, muddled
cucumbers and
arugula.”

Go-To Place
“The place that I
love to go to after
work, especially for
something delicious,
is a taco truck named
Tacos Leo. They serve
the best al pastor tacos
in L.A.! Al pastor tacos
are made with pork
rubbed with various
spices and chilies,
roasted on a spit, then
sliced and crisped on
a plancha. Leo’s serves
their rendition with a
slice of pineapple.”

Go-To Place
“I love heading to
this mock speakeasy
called Prohibition that
has acquired quite
the following among
industry professionals.
They have a great
draft beer selection
with plenty of local
beers, and the pulled
pork nachos are my
favorite.”

Go-To Place
“The bar I frequent
most often after
work is Employees
Only. The cocktails
are great and the
steak tartare is
awesome. Another
favorite spot
after work is the
Spotted Pig for the
charcuterie.”

Go-To Place
“My go-to restaurant
after work is a place
called Pho Kim Long
although it’s not really
the pho I’m after—I go
there for their fantastic
roasted duck with egg
noodle soup.”

5040 Spring Mountain Rd
Las Vegas, NV 89146
702.676.1044
Best Meal
“Meadowood in St.
Helena. I’ve traveled
to many countries
specifically to eat in
great restaurants and
this has been the best
dining experience of
them all. I tasted about
20 courses and each
one was better than
the next! It’s modern
French-influenced
cuisine and the service is
spectacular.”
900 Meadowood Lane
Saint Helena, CA 94574
707.963.3646

1237 Lincoln Road
Miami Beach
305.987.8885
Best Meal
“The last meal that
really blew my mind
was at Juvia, a new
restaurant in Miami
Beach that serves very
adventurous cuisine
(a mix of Peruvian,
Japanese and French
cuisine). Their cold
smoked scallops dish
is sublime, served
with a denser dollop
of bloody mary
foam, a crisp round
of pancetta, microcelery sprouts, and a
sprinkling of ito kezuri
— the smallest grate of
dried bonito flakes.”

Corner of La Brea
and Venice Boulevards
Los Angeles, CA 90019
Best Meal
“Right before I moved
out to L.A., I had one
of the best meals of
my life at Aldea in New
York City, and it was
just done right. George
Mendes creates food
that is so pretty but
simultaneously so
satisfying.”

696 Queen Street East
Toronto, ON M4M
1G9
416.406.2669
Best Meal
“At Splendido, the
foie gras parfait and
roasted suckling pig
with stewed lentils and
blood pudding with
pickled mustard just
blew my mind. This
meal has changed the
way I see food and the
way I cook.”
88 Harbord Street
Toronto, ON M5S 1G5
416.929.7788

510 Hudson Street
New York NY 10014
212.242.3021

4029 Spring Mountain
Road
Las Vegas, NV 89102
702.220.3613

Best Meal
“The last meal that
314 West 11th Street blew my mind was
New York, NY 10014 at Rick Moonen’s in
212.620.0393
the Mandalay Bay. My
wife and I celebrated
Best Meal
our anniversary there,
“My last memorable
and the chef and
meal that I would
staff certainly did not
consider to be great
disappoint.”
was at Jean-Georges.
Everything was done 3930 Las Vegas
with spectacular
Boulevard South
attention to detail.”
Las Vegas, NV 89119
702.632.9300
1 Central Park West
New York, NY 10023
212.299.3900

31 West 17th Street
New York, NY 10011
212.675.7223

1111 Lincoln Road
Miami Beach, FL 33139
305.763.8272

s c a r p e t ta

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The conversation between chef and diner
begins with what’s on the plate